Chicken Bacon Ranch Stuffed Bread Recipe
This Chicken Bacon Ranch Stuffed Bread with Cheese is a one-loaf wonder that brings together pantry staples and bold flavors. It’s simple enough for weeknights but impressive enough for gatherings. Here’s what you’ll need to create this savory masterpiece.
Ingredients
Main Ingredients:
- 1 large crusty bread loaf sourdough or French, about 12–16 inches long
- 2 cups cooked chicken shredded (rotisserie or grilled works great)
- 8 slices bacon cooked and crumbled (or ½ cup bacon bits for convenience)
- 1 ½ cups shredded cheddar cheese or a cheddar-mozzarella blend
- ½ cup cream cheese softened
- ⅓ cup ranch dressing store-bought or homemade
- 2 tablespoons unsalted butter melted
- 2 green onions thinly sliced (optional, for freshness)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for extra smokiness
Optional Add-Ins:
- 1 jalapeño seeded and diced (for a spicy kick)
- ¼ cup grated Parmesan for a nutty crust
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Prepare the bread: Slice off the top third of the bread loaf. Hollow out the center of the bottom piece, leaving a ½-inch border to create a “boat.”
- Mix the filling: In a large bowl, combine shredded chicken, crumbled bacon, cream cheese, ranch dressing, 1 cup cheddar cheese, green onions (if using), black pepper, and smoked paprika (if using). Stir until well blended.
- Stuff the bread: Spoon the chicken-bacon mixture into the hollowed-out bread, packing tightly. Sprinkle remaining ½ cup cheddar cheese on top. Add jalapeños, if using.
- Season the crust: Brush the outside of the bread with melted butter. Sprinkle garlic powder and Parmesan (if using).
- Bake: Place stuffed bread and top piece (if using) on the baking sheet. Bake for 15–20 minutes, until cheese is melted and bread is golden. Cover with foil if browning too quickly.
- Serve: Let cool for 5 minutes. Slice into 2-inch pieces, garnish with parsley (if using), and serve warm with extra ranch.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F for 10 minutes or in an air fryer for 5 minutes.
- Substitutions: Try turkey bacon or Greek yogurt-based ranch. Swap cheddar for mozzarella or pepper jack.
- Spicy Option: Add jalapeños, red pepper flakes, or hot sauce.
Pro Tip: Let bread cool slightly before slicing to keep filling intact